In a mixing bowl, combine the olive oil, minced garlic, rosemary, thyme, oregano, cumin, smoked paprika, salt, pepper, lemon juice, and lemon zest. Mix well.

Place the lamb chops in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb, ensuring each chop is well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight.

Preheat your grill to medium-high heat. Clean and oil the grates to prevent sticking.

Remove the lamb chops from the marinade and let any excess drip off. Place the chops on the grill and cook for about 4-5 minutes per side for medium-rare, or until your desired doneness is reached. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for medium-rare.

Remove the lamb chops from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more flavorful and tender meat.